Characterization of Lactic Acid Bacteria from Dry Sausages

Stoyanovski, S.; Chipeva, Valentina; Dimov, Svetoslav; Danova, S.; Dimitrova, I.; Yocheva, Lyubomira; Antonova-Nikolova, S.; Иванова, И.

doi:10.1080/13102818.2009.10818560

Cited by 7 publications

(4 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…We reported XOS utilization by Lactobacillus strains isolated from Bulgarian home artesian meat products [ 41 ]. About 30 strains identified as Lb.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Metabolic Profiling of Xylooligosaccharides by Lactobacilli

et al. 2020

View full text Add to dashboard Cite

Three lactic acid bacteria (LAB) strains identified as Lactobacillus plantarum, Lactobacillus brevis, and Lactobacillus sakei isolated from meat products were tested for their ability to utilize and grow on xylooligosaccharides (XOSs). The extent of carbohydrate utilization by the studied strains was analyzed by HPLC. All three strains showed preferences for the degree of polymerization (DP). The added oligosaccharides induced the LAB to form end-products of typical mixed-acid fermentation. The utilization of XOSs by the microorganisms requires the action of three important enzymes: β-xylosidase (EC 3.2.1.37) exo-oligoxylanase (EC 3.2.1.156) and α-L-arabinofuranosidase (EC 3.2.1.55). The presence of intracellular β-D-xylosidase in Lb. brevis, Lb. plantarum, and Lb. sakei suggest that XOSs might be the first imported into the cell by oligosaccharide transporters, followed by their degradation to xylose. The studies on the influence of XOS intake on the lipids of rat liver plasma membranes showed that oligosaccharides display various beneficial effects for the host organism, which are probably specific for each type of prebiotic used. The utilization of different types of oligosaccharides may help to explain the ability of Lactobacillus strains to compete with other bacteria in the ecosystem of the human gastrointestinal tract.

show abstract

“…We reported XOS utilization by Lactobacillus strains isolated from Bulgarian home artesian meat products [ 41 ]. About 30 strains identified as Lb.…”

Section: Discussionmentioning

confidence: 99%

“…sakei was isolated from specific Bulgarian sausages. Previous analysis [ 41 ] showed that this strain possesses antimicrobial activity. Semi-quantitative analysis of the expression of genes involved in XOS metabolism indicated for the first time that Lb.…”

Section: Discussionmentioning

confidence: 99%

Metabolic Profiling of Xylooligosaccharides by Lactobacilli

et al. 2020

View full text Add to dashboard Cite

show abstract

“…In this case all the three major clusters were divided into several subclusters, making this method more convenient for differentiation of closely related strains. If compared together, the results of the all four methods showed comparable results, the strains in the three major clusters probably reflecting the three predominant Lactobacillus species participating in the "Lukanka" ripening -L. plantarum, L. paraplantarum and L. pentosus (6). …”

Section: Resultsmentioning

confidence: 73%

Molecular Typing of Lactobacilli Isolated from Dry Sausage “Lukanka”: Comparison of Whole Cell Protein (WCP) Versus DNA-Based Methods

Dimov

Stojanovski

Stoyanova

et al. 2010

Biotechnology & Biotechnological Equipment

Self Cite

View full text Add to dashboard Cite

show abstract

“…One of the most important roles of Lactobacillus strains in this process is their acidifying properties for the conservation of the final product, depending as well of the total cell number, as of the acidifying properties of the particular strains. The aim of the study is the measurement of the acidifying properties of twenty-two Lactobacillus strains, isolated from "Lukanka" sausage and previously described (2).…”

Section: Introductionmentioning

confidence: 99%